Description

This Four Cheese Baked Macaroni and Cheese is a decadent and creamy comfort food classic featuring a rich homemade cheese sauce made with Havarti, Parmesan, and two kinds of cheddar cheeses. Topped with a crispy panko breadcrumb crust seasoned with Parmesan and parsley, this baked casserole is perfect for family dinners or special occasions. The pasta is cooked perfectly and enveloped in a smooth, cheesy sauce before baking to golden perfection.

Ingredients

Scale

Pasta

1 lb pasta

Cheese Sauce

3/4 stick butter (6 tablespoons)
2 tablespoons all purpose flour
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
4 oz Havarti cheese, shredded
1/4 cup Parmesan cheese
8 oz cheddar cheese, shredded
8 oz extra sharp cheddar cheese, shredded

Topping

3 tablespoons Parmesan cheese
1 cup Panko bread crumbs
1 teaspoon dried parsley
1 tablespoon olive oil

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Instructions

Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C) and set aside a 2-quart baking dish. Cook the pasta according to the package instructions until al dente, then drain and set aside.
Prepare the Topping: In a medium bowl, combine the panko bread crumbs, 3 tablespoons Parmesan cheese, dried parsley, and olive oil. Stir until all ingredients are evenly mixed. Set this mixture aside for later topping.
Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1-2 minutes until it’s lightly golden. Slowly whisk in the milk and heavy cream until smooth. Add minced garlic, salt, and pepper. When the mixture is warm, add half of the shredded cheeses, whisking occasionally until melted and smooth. Then add the remaining cheese, continuing to whisk until fully melted and creamy.
Assemble and Bake: Transfer the cooked pasta into the ungreased 2-quart baking dish. Pour the creamy cheese sauce evenly over the pasta, making sure it’s fully coated. Sprinkle the prepared panko breadcrumb topping evenly over the casserole. Bake in the oven for 20-25 minutes or until the breadcrumbs are lightly browned and the cheese sauce is bubbly. Remove from oven and serve immediately.

Notes

For best results, use freshly grated cheese rather than pre-shredded for better meltability and flavor.
You can substitute the pasta shape with elbow macaroni or shells, based on preference.
To make ahead, assemble the dish and refrigerate uncovered, then bake just before serving, adding a few extra minutes to the bake time if baking cold.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
Feel free to add cooked bacon or sautéed vegetables for additional flavor variations.